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Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten
The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601156/ https://www.ncbi.nlm.nih.gov/pubmed/33028017 http://dx.doi.org/10.3390/foods9101412 |
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author | Krawęcka, Ada Sobota, Aldona Sykut-Domańska, Emilia |
author_facet | Krawęcka, Ada Sobota, Aldona Sykut-Domańska, Emilia |
author_sort | Krawęcka, Ada |
collection | PubMed |
description | The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality. |
format | Online Article Text |
id | pubmed-7601156 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-76011562020-11-01 Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten Krawęcka, Ada Sobota, Aldona Sykut-Domańska, Emilia Foods Article The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality. MDPI 2020-10-05 /pmc/articles/PMC7601156/ /pubmed/33028017 http://dx.doi.org/10.3390/foods9101412 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Krawęcka, Ada Sobota, Aldona Sykut-Domańska, Emilia Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten |
title | Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten |
title_full | Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten |
title_fullStr | Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten |
title_full_unstemmed | Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten |
title_short | Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten |
title_sort | physicochemical, sensory, and cooking qualities of pasta enriched with oat β-glucans, xanthan gum, and vital gluten |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601156/ https://www.ncbi.nlm.nih.gov/pubmed/33028017 http://dx.doi.org/10.3390/foods9101412 |
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